Peach Cobbler Scones

Fluffy & soft scones with chunks of fresh peaches topped with a buttery oat streusel.

If you love peach cobbler, you’re going to fall in love with these Peach Cobbler Scones. They’re buttery, flaky, and packed with juicy fresh peaches, then finished with a buttery oat streusel for the perfect bakery-style texture. These homemade peach scones are easy enough for weekend baking but impressive enough for brunch or summer gatherings. Serve them warm with coffee or tea, or enjoy them as a sweet breakfast during peach season.

Why you’ll love these Peach Cobbler Scones:

Soft and buttery. The texture of these scones are *chef’s kiss* with a crisp exterior and buttery soft interior.

Perfectly sweetened. These scones have just the right amount of sweetness that doesn’t make it too overpowering and perfect for a morning treat. Feel free to leave out the icing, too!

Easy to make. This recipe comes together all in one bowl and requires easy simple baking ingredients.

Ingredient Breakdown + Recipe Modifications:

• All-purpose flour: all-purpose flour works best in this recipe for a soft and light texture. I have not tested a gluten-free version, but a gluten-free 1-1 all-purpose flour might work.
• Sugar: I recommend granulated in this recipe. You could also substitute with monk fruit for lower sugar version.
• Baking powder: this is what’s going to give the scones that nice lift and rise!
• Cinnamon: pairs deliciously with the fresh peaches.
• Salt: any fine salt works best in this recipe.
• Peaches: I recommend yellow peaches for these scones. White peaches or nectarines could also work.
• Butter: I always use unsalted butter in baking, so I can better control salt in the recipe. Salted butter works fine or vegan butter for a dairy-free option.
• Milk: Whole milk, 2% milk, or unsweetened almond milk all work well in this recipe.
• Vanilla extract: could also use vanilla bean paste for stronger flavor.
• Egg: this is used for the egg wash. For a vegan version, substitute by brushing tops of unbaked scones with milk.
• Rolled oats: I recommend old-fashioned rolled oats in the streusel.
• Brown sugar: Can substitute with maple syrup or coconut sugar.

How to make Peach Cobbler Scones:

1. In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon and salt. 
2. Use your fingers, to cut butter into dry mixture until butter is about pea-sized (a few larger chunks are ok). Fold in diced peaches. 
3. Drizzle over cold milk and vanilla extract. Use a wooden spoon or spatula to combine until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to gently form it into a ball. Form and press dough into a mound. Do not over-knead or the scones will be dense. 
4. Tightly wrap in plastic wrap and refrigerate for 30 minutes.
5. To make streusel, in a mixing bowl combine oats, flour, brown sugar, salt, and cinnamon. Use your fingertips to pinch butter into dry mixture until thoroughly combined.
6. Preheat oven to 400°F. Line a baking sheet with parchment paper. Form dough into an 8″ disc. Cut disc into 8 wedges.
7. Lightly whisk egg with 1 tsp water. Distribute on baking sheet and brush with egg wash and sprinkle over raw sugar. Top each scone with streusel mixture, lightly pressing into dough to make sure it adheres. Bake for 18-20 min. or until tops are golden brown.
8. Bake for 18-20 min. or until tops are golden brown.
9. Make icing by whisking together all ingredients until desired consistency forms. Drizzle icing over cooled scones and enjoy. 

Pro Tips:

• Grate frozen butter – This is such an easy baking hack and will make cutting butter into flour SO much easier. Just freeze your stick of butter, grate with a box grater, and toss into flour!
• Don’t over knead the dough! Can’t emphasize this enough when it comes to soft and tender scones. As SOON as the dough gets too hard to stir with a spoon, use your hands to GENTLY form dough into a mound then wrap in plastic wrap. Wrapping in plastic wrap and refrigerating will help it stay together before cutting into wedges and baking.
• Top with raw sugar before baking. Adds the most delicious crunch and sparkle.

Frequently asked questions:

Can I make this recipe vegan? Absolutely, just substitute the butter with vegan butter, milk with non-dairy milk, and egg wash with non-dairy milk.

Can I make this recipe gluten-free? I have not tested a gluten-free version of this recipe. I have heard that gluten-free 1-1 all-purpose flour may work.

Can I use canned peaches? I recommend fresh peaches over anything else, but if all you have access to is canned peaches that could work. Just make sure to pat them really dry or else the scones will be too soggy/moist.

Can I make dough ahead of time? Yes! You can make the dough, wrap in plastic wrap, and refrigerate for up to 4 days. You can even make the streusel ahead of time then assemble it before baking.

Storage Instructions:

Store cooled peach scones in an airtight container lined with paper towels at room temperature for up to 2 days. For longer storage, freeze for up to 3 months and thaw at room temperature before serving.

If you loved these Peach Cobbler Scones, you’ll also enjoy these other homemade scone recipes:

• Lemon Blackberry Earl Grey Scones
• Chocolate Chip Pumpkin Scones
• Toasted Coconut and Dark Chocolate Scones
• Dark Chocolate Pistachio Scones
• Chocolate Chip Carrot Cake Scones
• Vegan Earl Grey Cardamom Scones
• Lemon Blueberry Scones

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!